Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

What wood of you use for pork butt?

Putting a butt on in the morning. What do you like for smoke? Anyone used peach?


  • Wow. Can't even spell. What wood *do* you use?
  • Chris_WangChris_Wang Posts: 1,253
    Peach is good. Pecan is really good.

    Ball Ground, GA

    ATL Sports Homer


  • I use apple. Any fruit wood should be great.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • BayaradBayarad Posts: 297
    Apple and cherry here and I have some pear from a neighbor's tree that was struck by lightning in May but I haven't tried that one yet letting it age a bit!
  • +1 for Apple and/or cherry


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • radamoradamo Posts: 362
    Hickory and Apple for mine... 
    Long Island, NY
  • bud812bud812 Posts: 1,478
    Apple & sugar maple.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • DMurfDMurf Posts: 481
    I have always just used Hickory.

    BBQ since 2010 - Oh my, what I was missing.
  • RRPRRP Posts: 16,412
    My choice is hickory chunks - not chips. I only put in 2 or 3 large fist size pieces so that most of the smoking is done after the first hour. Excessive smoke thereafter just lays on the meat and the build up of the creosote turns the bark bitter IMO. BTW your peach is fine, but rather mild...
    Dunlap, IL
  • I either go equal parts hickory + cherry, or hickory + apple
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • I use peach wood for my pork butts and pork ribs.  Love it!

    Welcome to the Swamp.....GO GATORS!!!!
  • KoskoKosko Posts: 535
    I use about 5 chunks of hickory with my butts. I agree with @Chris_Wang pecan is one of my fav.'s too!
    Peachtree City, Ga Large BGE
  • I have only used hickory so far for butts.
    Albion, PA
  • Peach or Apple have well for me in several comps. IMHO Hickory is way too harsh.
  • shtgunal3shtgunal3 Posts: 2,902
    Hickory or pecan. I have used sassafras and also persimmon. Both of those work well too. I agree that cherry, apple, and peach are great too. I have an abundance of pecan so I use it most of the time.



     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • MickeyMickey Posts: 16,521
    Pecan and cherry mixed
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Thanks for the answers! Anyone mixed apple and peach?
  • TjcoleyTjcoley Posts: 3,439
    Cherry or Apple. Sometimes add some Hickory.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Pecan for me.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

  • Dyal_SCDyal_SC Posts: 2,845
    Just play around until you find what is the best mix for your taste. Everyone has their personal preference, and mine depends in what mood I'm in at the time. :) My current preference for pulled pork is a mix of JD Whiskey Barrel Oak Wood and Cherry Wood. It'll probably change next month. ;)
  • JRWhiteeJRWhitee Posts: 2,743
    I did a couple Butts today with JD Whiskey wood for smoke, it wasn't the best flavor for me. I think I prefer the fruit woods or hickory with pork.

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • Apple or Cherry, 3 or 4 chunks.
    Ova B.
    Fulton MO
  • If it's pork, it's pecan.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Apple & Cherry combined.
    Cherry Hill, NJ
  • AquacopAquacop Posts: 468
    I'll say I am a fan of hickory, but that's all I have ever used. The pork can easily handle the aggressiveness of the smoke.
    LBGE 2013 Located in Savannah, Georgia
  • I'm partial to Oak
    "Tell me what you eat, and I will tell you who you are."
  • AcnAcn Posts: 1,155
    I've got a turbo butt going, used a combo of pecan and sugar maple.


    Pikesville, MD

  • I combine Pecan and Apple
  • +1 for apple and pecan. you should try different ones in different cooks, some have milder flavors and you may not notice a difference. good luck

    Beaufort, SC
  • Ragtop99Ragtop99 Posts: 1,378
    I use apple for pork butts and ribs.  I use peach for plenty of cooks, generally when I want a milder wood, and would be fine mixing it with apple.
    Cooking on an XL and Medium in Bethesda, MD.
Sign In or Register to comment.